How Fine Dining Continues to Evolve.

Here is another article from last year that shows how fine dining is evolving and changing.   Decades ago, fine dining may have been a white table cloth with costumed servers and large portions of expensive meats and some sort of potato with a random vegetable.  Then it turned to the foie gras and caviars, lobster and exotic, expensive items from around the globe.  Things are changing again and it’s not about how expensive the ingredient is, simply how well it is prepared.   It has long been my philosophy that all ingredients have equal culinary value, regardless of cost. 

http://coirestaurant.com/carrotsarethenewcaviar/

Pork Getting Ready for Sous Vide

We’ve taken Pork Shoulder and seasoned it heavily with salt, sugar and spices.  Then we will sous vide it for about 28 hours at 160 deg.  This will then be pulled and pressed in a terrine and then wrapped in chicken skin.

Activa RM.

We just received our shipment of Activa RM today.  AKA Meat Glue, we will be using this in several different applications.  The enzyme transglutaminase has the ability to molecularly crosslink protein molecules together.  It does not discriminate against which kind of protein, so you can theoretically glue a piece of fish to a piece of pork if you wanted to, just as if that’s how nature intended it to be. 

Great Food Blog to Check Out…

Head on over to Ideas in Food for a far out look at where your mind can take you when you’re always asking why, or why not…

http://blog.ideasinfood.com/

Lemon Confit

In the works is some lemon confit.  Should be ready in 3 days for our new Alaskan True Cod Special…

Dicing Shallots…

Go through a lot of these…

Yeah… This is on my Christmas List…

Modernist Cuisine.  Consider this the culinary student’s 21st century text book.

THRIVE Farmer’s Dinner Video

Here is a short video of the THRIVE dinner that happened at Roxyann Winery in September.  Thanks for all that came out!

http://www.youtube.com/watch?v=SemHOFYIeqI

Pickled Chanterelles

These button chanterelles make a great garnish.

Sous Vide Rogue Creamery Blue Cheese?

Sure, why not?  The cheese is not subject to heating,  just a vacuum and pressing that alters the texture to a more creamy consistency and a marble-like appearance.

Striploin with Chanterelles and Sous Vide Rogue Creamery Blue Cheese

We trim and cut striploin into paves and sear them.  We plate with Fall sweet peas, baby carrots from our garden, chanterelles from the coast and a “fondue” also made from Rogue Creamery Caveman Blue. 

We take about 8 ounces of the cheese and vacuum seal it.  We then roll it out with a rolling pin and the effect is like marble.  I trim thin strips and use it as a base to the presentation.

Chanterelle Bisque

Here’s a nice soup we just started.  We are using chanterelles from the Oregon Coast to make a silky bisque and pairing it with duck confit, pickled chanterelles, shaved French Breakfast Radish from our gardens, pickled red onions and micro arugula from our kitchen grow lights.  The rich, earthy bisque pairs so well with the salty confit, sweet/sour pickled chanterelles and onions and the spicy radish and arugula.  We will be finishing it off with fresh ground hazelnut smoked pepper.

Smoked Pork and Corn Fritters

Here is our newest Fall dish.  We serve it with Local Apple Compote and top it off with Bacon Powder.

Pig Donuts

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